1. The operation of the cafeteria can learn from the fast-food restaurant business, centralized food, Western food, fast food, hot and cold drinks in one, to produce fast, rich varieties, inexpensive as a feature. Prepared varieties of both congee, flour, noodles, roasted meat, lo mei, soup, exquisite small dishes, as well as doughnuts, fried dumplings, pastries and other Chinese food, but also sandwiches, milk tea, hot beverages, assorted, drinks and other Western food, prices set at 3 yuan to 8 yuan per share more appropriate. Tea can be prepared about ten kinds. In addition to Longjing, Iron Goddess of Mercy and other famous products, should also provide tranquility tea, gas tea and other health teas; fruit tea such as lemon tea, apple tea, etc. should also be prepared here.　2. Tea restaurant design should be simple, to attract customers with a bright and clean store, against the side of the road to be installed on the large floor-to-ceiling glass, not only for customers to see the busy streets, but also to allow pedestrians to see the elegant and generous store. Environment, lighting to match the color of the tables and chairs, there should be a light warm tone, and then play light music, so that people have a warm feeling. Store to prepare some newspapers and magazines, making the guests sit down and drink a cup of tea and casually flipping through the newspapers and magazines. Compared with fast-food restaurants, Chinese people will prefer this environment of the cafeteria, after all, some of the continuation of cultural traditions.　3. Teahouse can use open kitchen, customers can see the food operation process. All the use of disposable tableware, staff uniform dress, so as to appear clean and hygienic, so that customers can rest assured that the meal. Tea restaurants should not only become a place for people to catch up and negotiate business, but also to introduce special packages to facilitate salary earners and students. Service is also very important, customers into the store that is presented with a cup of free hot tea, to make people feel at home, thus attracting repeat business. 1. Noon cafes have a business lunch to provide, generally contains a cup of beverage or soup, a rice or noodles, small dishes, salads or fruit. Prices between ten and twenty dollars, a variety of varieties, dishes and affordable. 2. non-meal time you can choose the hot and cold drinks provided by the cafeteria, coffee, a variety of teas, on-site preparation of juice, milk tea, etc., to examine the cafeteria whether the authenticity of the drinks can be started from the drinks, coffee to be ground, drinks to be now modulation, the raw materials to be fresh, the production of skilful, of course, the most important is that the texture to be delicate. At the same time, with a small piece of sandwich, or a Chinese and Western snacks are very "authentic.　3. Tea restaurants are not as big as the big restaurants, but also have their own specialties, Cantonese and Hong Kong stir-fry, flavor fried rice, noodles, dim sum, detailed and small.　Investment planning total investment control in about 100,000 yuan, including: store rent of 20,000 yuan (about 100 square meters); decoration of light and not lose the modern atmosphere (about 30,000 yuan); tea utensils and other equipment (tables and chairs, air conditioning, stereo) 20,000 yuan; a variety of tea, food, fruit 20,000 yuan.　Benefit analysis of the tea restaurant operates 14 hours a day, the average daily reception of 100 guests, each person consumes 15 yuan, the daily turnover of 1,500 yuan, according to 50% of the net profit, the daily profit of 750 yuan, the monthly profit of more than 20,000 yuan, half a year to recover the cost of the annual profit of 100,000 yuan.

Tea restaurant food

Drinks

* Coffee (ground and brewed two kinds, mostly the latter) * Black Coffee: Hong Kong people called "Jaime brown" or "flying sand away from the milk", did not join the sugar and milk coffee * Hong Kong-style milk tea (stocking milk tea): Hong Kong-style drinks necessary for cafes. The standard is fragrant, smooth and thick. It is made by putting the brewed tea in an iron container for a few hours to make the tea fragrant and flavorful, and then using an imitation silk cotton bag to separate the tea leaves before adding milk and sugar."　* Mandarin Duck: Coffee with milk tea, original to Hong Kong. According to Chinese medicine, coffee is hot and dry, while milk tea is cold and chilly. Mixing the two makes a perfect match.　* Black and White Mandarin Duck: Hollister with Ovaltine, a Hong Kong original.　* Herbal Tea: Since it is a teahouse, of course, there is tea to drink, but the teahouse certainly do not have Cantonese people love to drink the fire of herbal tea ah, where the "herbal tea" is actually Hong Kong people's favorite milk tea, and specifically refers to the frozen milk tea.　* Tea away: stocking milk tea, without sugar and evaporated milk, instead of adding condensed milk.　* Horlick (commonly known as "Heh Lek" after its English name Horlick): a ready-to-drink beverage.　* Ovaltine (commonly known as "Wah Tin"): a ready-to-drink beverage.　* Lemon Tea (lemon and black tea): Hong Kong style lemon tea must have a few slices of lemon in the cup.　* Lemon Water (lemon and water) * Lemon Brown (lemon and coffee): A Hong Kong original[7] * Lemon Bin (lemon and galbanum): A Hong Kong original[7] * Lemon Honey (lemon and honey): However, in order to save costs, tea restaurants usually serve vegetable honey instead of honey * Vegetable Honey * Soft Drinks: Generally offered as Coke, Sprite, Fanta, ice cream sodas.　* Milk: generally give glass bottles of fresh milk, in addition to chocolate-flavored bottled milk (commonly known as "Zhu milk") teahouse

* Milk: milk and water * Eggs: boiled water mixed with a raw egg * Eggs: condensed milk and water mixed with raw eggs * Beef Tea: Guaner Beef Tea * Cocho (Hot Chocolate): Cocho is the name of an English translation of cocho. Cocho is the English translation of the word "chocolate", which is now rarely called that, but is mostly referred to as "chocolates".　* Almond Cream: The following drinks are available in some cafes for an additional charge ranging from $3 to $10: * Lemonade (Lemon and Coke): Generally, if you choose to have a frozen Lemonade, the store will serve the Coke and the glass with the lemon and ice separately.　* Lemonade with ginger (cola with lemon and ginger, must be hot): It is useful for treating colds.　* Lemon Seven (lemon and seven joys): usually if you choose frozen lemon seven, the shopkeeper will serve the seven joys and the glass with lemon and ice separately.　* Salted Lemon Sevens (salted mandarin oranges, lemon and seven joys): It is useful in treating sore throats.　* Lotus Seed Ice * Red Bean Ice * Ovaltine Red Bean Ice: a mix of Ovaltine and Red Bean Ice * Pineapple Ice * Mixed Fruit Bingo * Mint Bingo * Freshly squeezed fruit juice: mostly orange juice Most drinks can be iced into frozen drinks for an additional charge of $1 to $5, called "frozen drink with * mosquito" (* is the charge); or you can request an "Ice Bottom". Or you can ask for an "icy bottom" (a glass of ice), which may cost extra.

Snacks

* Toasts: e.g. Creamy Toast (condensed milk + butter toast), Creamy Toast (condensed milk + peanut butter toast), Oily Toast (butter + jam toast), Fresh Oily Toast, Toasted Toast (French Toast), etc.　* Various sandwiches: e.g. Egg Sandwich (Egg Sandwich), Leg Egg Sandwich (Ham and Egg Sandwich), Beef Sandwich (Ground Beef Sandwich), Egg and Beef Sandwich (Egg and Ground Beef Sandwich), Company Sandwich (Club Sandwich), etc. The biggest difference between Hong Kong café sandwiches and other foreign sandwiches is that they are only made with square bread, and customers can choose whether or not to "fly" (remove the edge of the bread), or add "baked bottom" (first make toast out of white bread).　* Egg tarts (butter crust or puff pastry) * Various types of bread: such as buns, pineapple buns, pineapple oil (adding a slice of fresh butter to a pineapple bun), cocktail buns Tea restaurants

* Macaroni (macaroni), spaghetti (spaghetti), wheat crusts, etc. * Satay beef buns, barbecued pork buns * Pork Chop Buns, Portuguese Egg Tarts, Spicy Fish Buns (buns filled with canned sardines, popular in Macau), Pork Chop Buns, Creamy Pork Buns

Breakfast, lunch, fast food, regular food, special food

A fixed menu served at a specific time, usually with several choices such as A, B, C, etc. (see external link article for details).　* Breakfast usually consists of a fried double egg, macaroni, a meal kit, or instant noodles or sandwiches, accompanied by coffee or tea.　The classic Breakfast A menu: buttered bun, fried egg, ham and macaroni, coffee or tea.　* Lunch is the same as breakfast. Typical menu: buttered bun, ham omelette, spaghetti with BBQ pork soup, coffee or tea. Unlike breakfast, it is served only at lunchtime (from about 11 a.m. to 2:30 p.m.).　* Fast food is usually served only at lunchtime. Fast food is the fastest way to get your order to you when you order it.　o Fast food menus usually have at least one choice on the menu, but most of them are rice dishes (rice on a plate), which are usually pre-made, such as the common Hong Kong dishes such as Beef Brisket with Rice, Chicken Curry with Rice, etc., or meat steak with gravy, such as Black Pepper, Onion, Eggplant, White Sauce, Sweet Corn, Beef, Pig, Chicken, Sliced Meat with Rice, etc., or with ham (sliced), luncheon meat, or sausage (Chicken Sausage). o Fast food is usually served with a hot drink or soft drink, and is usually accompanied by a hot drink or a soda. o Fast food is usually served only at lunchtime. Hot drinks or sodas are usually included. The fast food menu usually changes daily, while some cafes have a fixed fast food menu for the week set in advance, with two or more choices on the same day. In fact, the contents of the set menu and the type of rice served on the plate are very flexible. If customers want to replace the hot food in the set menu with other food at the same price, most of the cafes will accept it. As for the rice dishes with gravy and steak, both the gravy and the steak can be mixed and matched freely.　o Some Hong Kong style cafes offer soups with their fast food. Usually there is a choice of borscht (known as red soup) or cream soup (known as white soup). Some cafes also have Chinese soups (known as regular or Chinese soup), which are basically changed on a daily basis.　* Regular meals are usually served all day long without any time limit. The menu is generally the same throughout the year.　* Afternoon tea is usually served with fried food. Fried chicken thighs (chicken thighs, usually written as chicken thighs), fried chicken wings (chicken wings), sidos (full name: French toast), french fries, and so on. The richer ones are often served with a bowl of ham and fried egg pasta with coffee or tea.　* Individual cafes also have "nutritious meals". Basically, the menu is similar to breakfast, the only difference is that the drink must be glass bottles of fresh milk or chocolate milk, the price is more expensive than breakfast. It is usually served throughout the day.　* Most Hong Kong style cafes provide high calorie food such as sausage, ham, luncheon meat and fried egg as a side dish for customers to choose from, such as sausage rice with meat and ham and fried egg with rice can be found on the menu of Hong Kong style cafes. Although these foods are too high in calories and not very healthy, there is still no shortage of long-time diners.　* Some cafes will serve teppan meals.

Vermicelli, noodles and rice

Most Hong Kong style cafes serve a variety of rice dishes, fried rice, and fried vermicelli and noodles. For example, Yangzhou fried rice, Xingzhou fried rice, fried noodles with shredded pork, dried fried beef and river, and lao ding. However, Hong Kong's cafes do not have "Hong Kong style fried rice" or "Hong Kong fried rice" and other dishes.　Instead, most Hong Kong style cafes serve noodles such as Che Chai Noodles and a variety of instant noodles. Instant noodles are usually the cheaper "Ting Hao Dai Kwang Noodles", but more and more Hong Kong style cafes are serving the Japanese brand Nissin's "Izumae Ichidin" (additional charges may apply, see below). In addition to "Izumae Ichidin", instant noodles are generally referred to as "koji noodles" in Hong Kong style cafes (this is one of the instant noodle products under the Hong Kong Nam Soon Foods umbrella, but since it is widely accepted by Hong Kong people, most of them will also refer to it as "instant noodles"). (This is one of the instant noodle products under Nam Soon Foods in Hong Kong, but since it is widely accepted by Hong Kong people, most Hong Kong people will also refer to "eating instant noodles" as "eating doll noodles"). In addition, in recent years, many Hong Kong style cafes also offer "Fried Noodles" with toppings such as diced pork with five spices and pork chops, etc. Some Hong Kong style cafes also offer fish and vegetable dishes.　Some cafes also serve Chaozhou-style noodles such as fish ball noodles and wonton noodles, which are often called "noodle cafes".

Congee and doughnuts

Some Hong Kong style cafes offer a variety of congee and doughnuts.

Barbecued pork

Some barbecue restaurants serve barbecued pork, roast pork, suckling pig, roast goose, roast duck, white cut chicken and chicken in marinade. It is usually served with vermicelli noodles in soup or white rice. The accompaniment of white rice is known as siu mei rice or dish head rice.　Roast goose is usually served with roast duck in Hong Kong's cafes and even in some restaurants nowadays, because roast goose is more expensive and is replaced by roast duck. However, it is still customary to call it roast goose in restaurants or cafes in Hong Kong.

Edit Seating and "Taking a Table"

* Generally, the table in a Hong Kong style café will be a 4-person square table, or a 6 to 8-person round table or a long table. There are also some 2-person tables.　* Some cafes will put clear glass on the table top. There will be a menu under the glass.　* Seats usually have seat backs. Mainstream cafes usually have round stools without backs.　* Some Hong Kong style cafes have booths (known as "kaji" in Hong Kong), which are said to have originated from the kaji of trains. It is said to have originated from train seats, which are popular among customers because they have more private space. However, some cafes have very narrow booths, with a maximum of 2 out of 4 people on weekdays.　* Most Hong Kong style cafes also need to set up tables, especially during the busiest time of the lunch market. "Table sharing" is when several people who do not know each other sit together in a table. Usually the waiter at the restaurant will arrange for the guests to be seated.

Edit this section of the phenomenon

Most Hong Kong style cafes will give each customer a cup of tea after they are seated. This cup of tea is usually bland and tasteless, and Hong Kong people usually use it for cleaning tableware. Tableware is generally provided in two ways. One is to order food after the waiter will provide applicable tableware. For example, a knife, fork and spoon will be provided for steak and rice on a plate, and chopsticks will be provided for noodles in soup or stir-fried noodles. The other way is that all the cutlery will be pre-packed in tubes and placed on the table. Chopsticks and knives, forks and spoons are served in two separate tubes. The hygiene condition of some of the cafes was less than satisfactory. In particular, the cutlery (chopsticks, knives, forks, spoons, etc.) may sometimes be stained, so most of them will wash the cutlery with fresh tea before eating.　Before 2007, smoking was not prohibited in most cafes. Some waiters even smoked while on duty. This is a special feature of Hong Kong style cafes. However, this was quite offensive to customers who were not good smokers. However, as of January 1, 2007, Hong Kong law prohibits smoking in indoor restaurants.　When a waiter writes a menu for a customer, he usually uses shorthand symbols, such as "反" instead of "白饭" (white rice), or "0T" instead of "0T" (lemon tea). Lemon Tea" ("0" means "zero", which is close to the sound of "lemon"; "T" is the same as "lemon"; "T" is the same as "lemon"). T" is the same as "TEA"). This is because in the past, those who worked as waiters in Hong Kong style cafes had a relatively low level of education, and also because the pace of Hong Kong style cafes was generally quite fast, so the waiters did not have much time to write down every word on a list and hand it over to the kitchen. One obvious example is that they use the word "丐" as the abbreviation of the word "面", without realizing that the right half of the word "面" is "hideaway" (丏). The right half of the character "面" is "丏" ("麪") instead of "丐" ("麫); and there are also cafeteria waiters who use the character "面" ("noodle") instead. The word "面" is also used by some cafeteria waiters instead. [8] When asked to go to the ice of frozen drinks, customers will generally say "go ice" or "go snow". Coffee and black tea will be "飞砂走奶" (飞砂走奶) which means no sugar and no milk, and lemon tea will be "少甜" (少田) which means no too much sugar and water. If the amount of white rice or noodles is not enough and you ask for more, customers will usually say "add more". "There is an additional charge (usually HK$3 to HK$5). In addition, if the point called for the rice is not even fried rice together (such as slippery egg shrimp rice), the customer asked for the rice to be used in the cafeteria

fried rice bottom is called "fried bottom". "Fried bottom" is generally charged separately (generally 3 to 5 yuan). If you want to change your instant noodles to Izumae Ichidashi or Japanese udon noodles, it's an extra 1 or 2 yen. [8] Congee and tonkotsu noodles are usually served with chopped green onions. Those who don't like it can ask for it to be "green".　"Wet stir-fry" is the term used for dry stir-fry, which is stir-frying with soy sauce, as opposed to "dry stir-fry", which is dry stir-frying with soy sauce. Dry Stir-Fry" is dry stir-fry with soy sauce. Wet stir-fry with beef, such as vegetables, beef, and beef with black bean sauce, is also known as "wet stir-fry with beef". Beef River with Vegetables and Beef River with Black Bean Sauce and Peppers. Wet stir-fry is to put the dish on top of the noodle base or rice base, and if you want the dish and the base to mix together, you can call it "tuck mess".　When customers request hot drinks, they add "走" after the name of the drink, such as "华田走" or "茶走" to mean "condensed milk" instead of "flower milk". This means that "condensed milk" is used instead of "flower milk" (evaporated milk) and "sugar". As Hong Kong people begin to pay attention to healthy eating, some customers also ask for "less sweet" to be added to the name of the frozen drink, such as "Iced Lemon Tea with Less Sweet", meaning that less syrup is added.　Many of the tableware used in teahouses are provided by beverage manufacturers and can be used for advertising purposes. These utensils include toothpick bottles, holders for menu cards, and more. Common providers and brands of these utensils include Ovaltine, Hollick's, Ribena, and so on.　Due to the cost-cutting requirements of Hong Kong style cafes, they usually do not customize their tableware with their own trade names. As a result, most cafes use dishes with the same pattern. These dishes are easily available in neighborhood grocery stores.